Ashcombe is a Morbier-style British cheese produced by David Jowett at King Stone Dairy, Gloucestershire, made using pasteurised milk from Friesian and Shorthorn cows and animal rennet. A meaty rind encloses bouncy paste with notes of hay, hazelnuts, and melted butter. Like a Morbier, it has a layer of ash running through the centre, and can be used for raclette!

The name Ashcombe combines references to Manor Farm’s surroundings and to the make of the cheese: ‘the coombes’ are the steep paddocks overlooked by the King Stone Dairy; the ‘ash’ refers to the decorative line of wood ash running through the cheese.

Ingredients: Pasteurised Cow's Milk, Salt, Wood Ash, Animal Rennet, Cheese Cultures, Lysozyme (Egg).

Allergens: Milk, Egg.